Moroccan Lamb Tagine with Herb Couscous | MummyPages.uk

Ingredients

• 2 tbsp paprika
• 1 tbsp ground coriander
• 1 tbsp turmeric
• 2 tsp ground cumin
• 2 tsp black pepper
• 1.5kg (3lb 5oz) lamb shoulder, well trimmed and cut into 4cm (1 ½ in) chunks
• 4 garlic cloves, peeled and chopped
• 2.5cm (1 in) piece fresh root ginger, peeled and chopped
• 3 onions, peeled and roughly chopped
• 2 tbsp olive oil
• 600ml (1 pint) tomato juice
• 600ml (1 pint) lamb or chicken stock
• 2 tbsp clear honey
• 225g (8 oz) Medjool dates, halved and stones removed
• 50g (2 oz) toasted and flaked almonds
• Maldon sea salt and freshly ground black pepper
• Greek yoghurt and fresh coriander leaves, to serve
• For the couscous
• 350g (12 oz) couscous
• Juice of 2 lemons
• 6 tbsp extra-virgin olive oil
• 600ml (1 pint) chicken stock
• 50g (2 oz) dried apricots
• 4 tbsp chopped fresh flat-leaf parsley and mint